Rheological Characteristics of the Coagulated Egg Processed by Ohmic Heating
نویسندگان
چکیده
منابع مشابه
Comparison of Chemical Properties of Food Products Processed by Conventional and Ohmic Heating*
The effect of ohmic and conventional heat processing of different food products on their chemical and physical parameters was studied. Depending on the food being analysed, parameters such as pH, total solids, ash, titratable acidity, ascorbic acid, total sugars, total fatty acids, total phenolic compounds, and anthocyanins content were determined before and after ohmic and conventional pasteur...
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The Ohmic heating rate of a food is highly influenced by its electrical conductivity. In this study, electrical conductivities, colour changes and system performance of liquid whole egg, white egg and yolk were determined on a laboratory scale static Ohmic heater by applying 30 V/cm voltage gradient. The samples were heated from room temperature through to pasteurization temperature (19 – 60°C)...
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The role of Ohmic heating in dc magnetron sputtering
Sustaining a plasma in a magnetron discharge requires energization of the plasma electrons. In this work, Ohmic heating of electrons outside the cathode sheath is demonstrated to be typically of the same order as sheath energization, and a simple physical explanation is given. We propose a generalized Thornton equation that includes both sheath energization and Ohmic heating of electrons. The s...
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ژورنال
عنوان ژورنال: Japan Journal of Food Engineering
سال: 2002
ISSN: 1345-7942,1884-5924
DOI: 10.11301/jsfe2000.3.53